Sensory Analysis of Foods of Animal Origin

Discover the intricacies of sensory evaluation with "Sensory Analysis of Foods of Animal Origin" by Leo M. L. Nollet, published by Taylor & Francis Inc in 2010. This comprehensive hardback edition, spanning 456 pages, delves into the critical analyses of sensory parameters specific to animal-derived food products.

The book provides an insightful overview of key analytical techniques and methodologies, offering readers a thorough understanding of how to assess parameters such as color and texture. With innovative advancements in texture measurement, this work serves as an essential resource for food scientists, quality control professionals, and anyone interested in the sensory characteristics of dairy and meat products.

Join Leo M. L. Nollet on this exhaustive exploration and enhance your knowledge of sensory evaluation in the food industry!